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Ingredients
2 Tablespoons oil
1 large chuck roast, trimmed & cut into 1� cubes
1 Package Lipton's Onion Soup mix
1 Can favorite beer
1 Beer can water
1/2 Teaspoon thyme
2 Tablespoons flour
1 (8 oz) Carton sour cream
Instructions
Put 2 tablespoons oil into a hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the dry onion soup mix, beer, water and thyme. Stir to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Heat to pressure then lower heat immediately to a level that keeps the weight just barely moving and cook for 20-25 minutes. Remove pot from heat and cool. Mix 2 tablespoons flour into sour cream; stir some of the hot liquid from the pot into the sour cream mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat. Serve over cooked, drained egg noodles or bow-tie pasta.